Mario's, 36 West Main Street, Berryville, VA 22611 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Mario's
Address: 36 West Main Street, Berryville, VA 22611
Type: Full Service Restaurant
Phone: 540 955-4848
Total inspections: 6
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The staff are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced cheese, shredded cheese, diced toatoes cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
03/23/2016Routine
No violation noted during this evaluation.04/08/2015Routine
-Prep units must hold at 41° or below at all times, please evaluate immediately
-Replace cutting board soon
-Food contact surfaces must be washed/rinsed/sanitized every 4 hours minimum
-Need metal stem thermometers
-Keep wiping cloths in 100ppm chlorine solution
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Both prep units cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch. stored knives
    Correction: Clean and sanitize these surfaces for food contact.
05/28/2014Risk Factor
-Discussed cooling in detail. Very limited cooling done here, but when cooling leave uncovered to cool quickly
-Kitchen clean
No violation noted during this evaluation.		10/30/2013Risk Factor
-Be sure staff understands wash/rinse/sanitize technique fully for utensils and in place surfaces
-Ice machine has a little build up on rim inside
-Continental under counter freezer needs defrosted or repaired, food still partially frozen and moved to 3-Door unit
-Please hang mops to dry
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the prep units are not easily readable (could not locate).
    Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use in the units where it is easy to locate.
03/12/2013Routine
Clean-well managed
-Remind all dish washing staff about proper dish wash/rinse/sanitize
-Shelves have been ordered to replace current walkin shelves
-Bleach/test strips/gloves on site
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. (Knife stored in container prior to cleaning)
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
11/16/2011Routine

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